Forget the creamed corn that comes in the can! You can make one that is way more delicious and super easy. Cream style corn goes well at any barbecue, potluck, holiday recipes, or even just a weekday side dish for dinner. It is made with ingredients that you probably already have in your home and you will be amazed at how many people will adore this recipe.

My super awesome big sister started making this delicious side dish a couple years ago and it is the MOST REQUESTED side dish of family dinners! It’s heavenly, fattening, and even more heavenly. You WILL want seconds – I promise.

It really is easy to make and the ingredients are very simple. I could just go to the kitchen and make it right now! There are so many times that I have been invited to potlucks or spur of the moment get-togethers and I had no idea what to make. (Side dish ideas aren’t often my strong suit.) Well, this side dish recipe is now one of my go-tos! People usually ask me for the recipe and they are surprised when they learn how simple it really is – only takes maybe 30 minutes to make from start to finish.

All you have to do is mix together the corn, cream, salt, sugar, pepper, and butter in a sauce pan. Then separately mix the milk and flour, stir it all together, and let it cook. Be sure to cook it long enough so that it can get thick, but it shouldn’t take more than 15 minutes or so. If it is under-cooked, it will be runny. Add the freshly shredded Parmesan cheese and you are set!

It is the perfect side dish as the weather starts to get a little cooler because it is warm and toasty. It will heat your body right up and keep your tummy happy – total comfort food!

Instructions

In a small bowl or measuring cup, whisk together the 1/2 cup milk and flour (this is what will help thicken the cream). Stir into corn mixture and cook over medium heat, stirring often so the cream doesn't burn, until mixture is thickened and corn cooked through. If you don't cook it until it's thickened, it will be runny (although it will still taste wonderful).

Remove from heat and stir in 1/4 cup Parmesan cheese. Enjoy!!

Notes

Get the cream nice and thick before you keep warm in a slow cooker, if you are taking it to a gathering. Can easily be doubled or tripled for a crowd!

I made this using 2oz cream cheese instead of the parmesan-just because I didn’t have any. I then put it in the crock pot. Although it tasted fabulous, the crock pot held in the moisture. I think it would be much better in the oven or just kept warm on the stove. Thanks for the great recipe!

I made a similar recipe this weekend. It was delicious. Instead of milk it had 8 oz. cream cheese to 32 oz of corn. I put it in the crockpot on low for 4 hours. Easy and delicious! (I did not have to thicken it)

Hello,
I know that tbs stands for tablespoon and tsp stands for teaspoon, but what does the T stand for? In the recipe it says 2 T sugar and 2 T butter. As you probably know over here in Europe it is common for most people to use a scale and weigh ingredients, rather than using cups and spoons. But since pinterest is very popular in Europe too, we are faced with all these new measurements as well. So please help me out!

I froze 15 doz corn this year, on the cob and uncooked. Just took off some husks and froze. It was soggy when unthawed. I found this recipe rather then throw out all the corn. It is perfect and better then corn on the cob. We love it and make it every time company comes over, with nothing but great raves about how great it tastes. Reading the reviews, I am going to try it with the cream cheese. Best recipe I have ever pinned.

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